butter chicken my version

Ingredients butter chicken my version

marinade
2 lb chicken breasts
1/2 tsp ground ginger
1/2 tsp granulated garlic powder
1/2 tsp garam masala
1/2 tsp ground cumin
1 1/2 tsp lemon or lime juice
1/2 tsp turmeric
1/2 tsp cayenne pepper
1/2 tsp salt
second stage marinade
75 ml sour cream
sauce
14 oz coconut milk
1/2 tsp ground ginger
1/2 tsp granulated garlic powder
1/2 tsp garam masala
1/2 tsp ground cumin
1/2 tsp turmeric
1/2 tsp cayenne pepper
1/2 tsp salt
1/2 cup butter softened or melted
14 oz tomato puree
1/2 tsp cardamon powder
garnish
1 tsp cilantro

how to make butter chicken my version

Cut chicken into bite sized pieces put in a zip lock bag and add marinade except sour cream. Put in refrigerator for an hour, then add sour cream put back in refrigerator for 30 minutes.

Preheat oven 400° Fahrenheit

Put chicken on a baking pan bake for 30 minutes.

Add the tomato puree to a sauce pan add the cardamon, ginger,garlic,garam masala,cumin,turmeric, cayenne pepper, and salt simmer 7 minutes. Add butter and milk. Mix well, till smooth. Then add chicken coating everything. Top with cilantro for garnish.

I served with roasted cauliflower.